POST-HURRICANE "MINESTRONE"

POST-HURRICANE

Yield 4-6 main-course servings

Number Of Ingredients 11

8 ounces spoon-sized pasta (elbows, corkscrews, etc.)*
1 Tablespoon olive oil
2-3 Cloves garlic, minced
1 medium-sized onion, chopped
1 large can (28 oz.) chopped tomatoes (or whole tomatoes, chopped)
1 15 oz. can beef broth (or substitute chicken broth)
2 15 oz. cans beans (I recommend one can small white beans and one can small red beans), drained and rinsed
1/2 teaspoon (approximately) Italian seasoning OR basil OR oregano (whatever you have in pantry)
Grated parmesan (optional)
Fresh black pepper (optional)
Crushed red pepper (optional)

Steps:

1. Boil pasta until al dente in salted water, drain, set aside. 2. Meanwhile, in large soup pot over medium-high heat, heat olive oil (or use cooking spray to further reduce fat), then sauté garlic and onion for a few minutes until soft but not browned.** 3. Add tomatoes with juice, broth, beans, and seasonings. Add 1/2 to one soup can of water, if needed, until desired soup consistency. 4. Simmer about 15-20 minutes, covered, or until vegetables are tender. 5. To serve, divide pasta among 4-6 large soup bowls (use less pasta if limiting carbohydrates) and ladle soup over. Top with a sprinkle of grated cheese and pepper(s), if desired. Notes: *pasta should not be added to the soup until serving, otherwise it gets mushy. Keep leftovers separate, too. ** carrots, celery, peppers, string beans, frozen okra or whatever other vegetables you have on hand can be sautéed along with the onion/garlic; add more oil/cooking spray if needed.